Autumn Quinoa Salad

Autumn Quinoa Salad
November 19, 2020 Lena Tito

Autumn Quinoa Salad

Serves 6 | Prep Time: 10 minutes | Cooking Time: 40 minutes


1 cup uncooked quinoa

2 cups water

1 1/2 teaspoons salt

6 tablespoons olive oil

4 1/2 to 5 cups butternut squash

1 cup sliced brussels sprouts

1/2 medium red onion, diced

1 medium apple

3/4 cup feta

1/3 cup dried cranberries

1/3 cup chopped parsley

4 tablespoons lemon juice

Tips & Notes

Technically a fruit, butternut squash is and excellent complete source of plant-based protein that’s high in fiber, vitamin C and A.


Order Ingredients


1. Preheat oven to 375 degrees.

2. Add quinoa, water, and salt and bring to a boil. Reduce heat to low, cover pan, cook another 15 minutes until water has evaporated. Let quinoa dry and cool.

3. Cut squash into 1/2 inch chunks. Cover with 2 tablespoons olive oil and 1/4 teaspoon salt and bake about 25 minutes.

4. In a large pan, heat 2 tablespoons oil and sauté onions about 2 minutes. Add brussels sprouts, cook 4 more minutes.

5. Add quinoa, squash, onions, brussels sprouts, apple, feta, dried cranberries, parsley, 2 tablespoons olive oil, 3 tablespoons lemon juice and paprika into large mixing bowl and toss.